Yield: 12 slices
Citrus Burst Blueberry Mascarpone Layer Cake
This elegant three-layer cake combines the bright, zesty notes of fresh lemon with sweet, juicy blueberries and luxurious mascarpone cream. Each tender vanilla cake layer is infused with lemon zest and juice, creating a light and refreshing base. The mascarpone filling adds a rich, velvety texture while maintaining a balanced sweetness. Fresh blueberries are generously scattered between layers and used as decoration, providing bursts of natural sweetness and a beautiful color contrast. This sophisticated dessert is perfect for special occasions, summer gatherings, or whenever you want to impress with a show-stopping cake.
Prep Time
15 minutes
Cook Time
23 minutes
Total Time
38 minutes
Ingredients
For the cake
- 2 cups (380g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 3 large eggs
- 2 lemons- zested and juiced (see below)
- 1 teaspoon (5ml) Lemon (or vanilla) extract
- ½ cup (118 ml) light sour cream
- 2 ½ cups (350 g) all-purpose flour
- 3 teaspoons (11.2 g) baking powder
- 1 teaspoon (5 g) salt
- 1 cup buttermilk (236 ml) (or milk)
- 1/4 cup (59ml) fresh lemon juice
- 9 ounces fresh blueberries, washed and dried
- 2 tablespoons (15.6g) all-purpose flour
For the frosting:
- 2 ¼ cups (532ml) heavy whipping cream
- 1 cup (130g) powdered sugar
- 1 teaspoon (5ml) pure vanilla extract
- 16 ounces mascarpone cheese, cold
- 1 jar (10 ounces) lemon Curd
Instructions
- Preheat oven to 350°F (175°C). Line three 8-inch cake pans with parchment paper and grease the sides. Optional: Attach bake-even strips.
- Beat sugar, oil, eggs, and lemon extract for 2 minutes until lighter in color and well combined.
- Add fresh lemon zest (from 2 lemons), ¼ cup lemon juice, and sour cream. Mix until incorporated.
- Combine dry ingredients separately. Add to wet ingredients alternately with buttermilk, mixing just until combined after each addition.
- Fold blueberries tossed in flour into the batter, reserving some for topping.
- Divide batter equally between pans (approximately 1⅔ cups each). Top with remaining blueberries.
- Bake 20-23 minutes, rotating halfway through. Test with toothpick for doneness.
- Cool completely before assembling.
- Chill mixing bowl and whisk attachment in freezer for 5-10 minutes.
- Beat cold mascarpone on medium-low speed, gradually adding heavy cream until smooth.
- Increase to high speed and whip until soft peaks form.
- Add powdered sugar and vanilla, beating until stiff peaks form.
- Level cake layers using a cake leveler. Place first layer on cake board with a dollop of frosting underneath.
- Pipe mascarpone cream between layers, spreading evenly. Add lemon curd if desired.
- Stack remaining layers, repeating filling process.
- Create a crumb coat by filling gaps between layers and thinly frosting the exterior.
- Apply final coat of frosting, smoothing sides and top with an offset spatula and bench scraper.
- Decorate top with piped mascarpone cream florets using a large round tip.
- Garnish with fresh blueberries and lemon slices.
For the Cake Layers:
For the Mascarpone Whipped Cream:
Assembly Instructions:
Notes
Recommended Equipment
- Three 8-inch round cake pans
- Stand mixer or hand mixer
- Microplane or zester
- Parchment paper
- Offset spatula
- Cake turntable (optional)
Recipe Notes
- Ensure all cold ingredients are at room temperature before starting
- Do not overmix the cake batter to maintain a tender crumb
- Cake layers can be made ahead and frozen for up to 1 month
- Store assembled cake in refrigerator for up to 3 days
FAQs
- Can I use frozen blueberries?
Fresh blueberries are recommended for the filling and decoration. If using frozen, thaw and drain well before using, and use only in the filling, not for decoration. - Can I make this cake in advance?
Yes, you can bake the layers up to 2 days ahead and store well-wrapped in the refrigerator. Assemble the day before serving for best results. - What can I substitute for mascarpone?
While mascarpone provides the best flavor and texture, cream cheese can be substituted, though the taste will be tangier. - Why did my filling become runny?
This usually happens if the mascarpone or cream is too warm or overbeaten. Keep ingredients cold and beat just until stiff peaks form.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 414Total Fat: 22gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 107mgSodium: 228mgCarbohydrates: 44gFiber: 2gSugar: 6gProtein: 10g
Nutrition may not be accurate
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